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Oklahoma Joe's accepts Debit/Credit Cards and PayPal.

Oklahoma Joe's ships within countries provided during checkout.

All orders placed online are processed within 3-4 business days and generally arrive in 7-10 business days (Monday-Friday) thereafter. Some smaller packages may ship via USPS. All delivery dates are subject to carrier holidays. Their carriers only deliver from Monday - Friday (excluding official holidays). Orders are shipped in as few shipments as possible. For multiple shipments, please contact Customer Service at 1-800-318-7744. Shipments to Hawaii or Alaska may result in additional charges, in which case, Customer Service will contact you for approval before shipping.

For even faster delivery, they offer express shipment by Next Day or 2nd Day delivery service on most items. Express shipping does not expedite order processing. Express packages will ship anywhere in the contiguous United States. Add $15.00 for 2nd Day Express Service or $25.00 for Standard Overnight Service. Not all items are available for express delivery (such as most grills, smokers, or other heavy/bulky items). Call 1-800-318-7744 toll-free for more information or if you have a question about your order.

Before cooking with your smoker, the following steps should be closely followed to both cure the finish and season the interior steel. Failure to properly follow these steps may damage the finish and/or impart metallic flavours to your first foods.

• Brush all interior surfaces, including grills and grates, with vegetable cooking oil.

• Build a small fire on the fire grate or pan with charcoal, being sure not to lay coals against the walls.

• Close door. Position damper and smokestack damper approximately to one-quarter open. This burn should be sustained for at least two hours (the longer the better). Then, begin increasing the temperature by opening the damper smokestack the damper halfway and adding more charcoal. Your smoker is now ready for use.

Cleaning your grates will help reduce any rust buildup that might occur while at the same time preserving the quality taste of your food. You’ll want to scrape your grates after each use using a nylon-bristled cleaning brush, but you should also expect to do a deep cleaning at least once a year.

For a quick clean:

• Let grates cool completely after cooking. Using a nylon-bristled cleaning brush, scrape in a vertical pattern up and down the grates.

• After scraping your grates clean, dry and saturate the grates using vegetable oil to prevent rust from forming. DO NOT USE WATER.

For a deep clean:

• Mix 2 cups of vinegar and 1 cup of baking soda in a garbage bag.

• Seal the grates in the garbage bag with a rubber band or tie. Soak the grates overnight.

• Remove the grates and rinse them off with water. The food that was originally stuck on the grates should fall off, but if there’s anything still stuck on you should be able to easily scrub off the rest.

• Pat dry with a towel and saturate the grates with vegetable oil to prevent rust from forming.

The frequency of clean-up in and around your smoker is determined by how often the smoker is used. Make sure the coals are completely extinguished before cleaning the inside of the unit. Thoroughly rinse with water and allow to air dry before using again. Wipe out the interior of the unit with a cloth or paper towel. When finished cooking, and the unit has adequately cooled, clean out all remaining ashes. Ashes collect moisture, which can lead to premature rusting and decay. Use the Oklahoma Joe's Blacksmith Rake & Brush to clean out any coals and ash from the firebox after everything has cooled into a non-combustible garbage bin and dispose of it according to your local trash service's guidelines.

Rust can appear on the inside of your smoker. Periodically coating the interior surfaces with vegetable oil will aid in the protection of your unit. Also, occasional touch-ups of the exterior paint will be required. They recommend the use of a commercially available black high-temperature spray paint. Never paint the interior of the unit.